Canadian Bacon 2023

I haven't posted much lately because I haven't brewed much lately. Long story short, too many things going on and I just haven't had the time to brew. That said, I have a few things planned so I should have a brewing post in the not too distant future. 

For today, I have a food-related post. I bought a pork loin and I'm going to be trying three variations on Canadian Bacon.  The first two are based on the recipe from Amazing Ribs and are essentially the same recipe, but one is Canadian style and one is Irish style with the Irish style being roasted in the oven rather than smoked. The last one is one I found online that sounded interesting so I thought I'd give it a try. I plan to use these in one of our favorite dishes, Eggs Benedict but will use them in other things like breakfast sandwiches, pizzas, etc.  

Canadian Bacon based on Amazing Ribs recipe

3.0# Pork Loin, about 3.5" thick

9.6 Cups RO water

8.74g Prague powder #1

90.0g Sugar

104g Kosher salt

5.83g Garlic powder

1. Mix all ingredients and stir until salts and sugar are dissolved.
2. Chill brine.
3. Add loin to chilled brine and brine for 6.5 days in the fridge.
4. Rinse the loin.
5. Optional: truss your pork loin so that it ends up more round than oblong.  
6. Smoke at 325F until the internal temp in the middle of the loin reaches 145F. I used apple wood and smoked it on my kamado smoker with acacia wood charcoal.

Irish Bacon based on Amazing Ribs recipe

2.5# Pork Loin, about 3.5" thick

8 Cups RO water

7.28g Prague powder #1

76g Sugar

87g Kosher salt

4.86g Garlic powder

1. Mix all ingredients and stir until salts and sugar are dissolved.
2. Chill brine.
3. Add loin to chilled brine and brine for 6.5 days in the fridge.
4. Rinse the loin.
5. Optional: truss your pork loin so that it ends up more round than oblong.  
6. In the oven (no smoke), roast to 325F until the internal temp in the middle of the loin reaches 145F.

Maple Canadian Bacon based on Celebration Generation recipe

2.69# Pork Loin, about 3.5" thick

8 Cups RO water

73.96g Pickling salt

7.84g Prague powder #1

215g Maple syrup

5.23g Garlic powder

2 Whole cloves

2/3 Lemon, cut into wedges

3.77g Black pepper

24.21g Whole mustard seed

1. Mix all ingredients and stir until salts are dissolved.
2. Chill brine.
3. Add loin to chilled brine and brine for 6.5 days in the fridge.
4. Rinse the loin.
5. Optional: truss your pork loin so that it ends up more round than oblong.  
6. Smoke at 325F until the internal temp in the middle of the loin reaches 145F. I used apple wood and smoked it on my kamado smoker with acacia wood charcoal.

Update 12/21/2023

I haven't made Eggs Benedict yet with these, but all three variants turned out really well and I'll definitely be making them again. The Amazing Ribs variants (Irish vs. Canadian) are both really good. I'm surprised how different they are just because of the smoking of the Canadian version. I think the Maple one is my favorite. It has a slightly more complex flavor profile in that you get a little bit of the mustard seed character and the acidity from the lemons also brightens it up. The maple character is very subdued, so it definitely doesn't taste like maple pancakes (which I'm happy about).